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Middle Eastern/Lebanese · Baking

Sfeeha

Non-vegMedium

Diet: Non-veg

Sfeeha is a Middle Eastern/Lebanese dish. Drain chopped tomatoes before mixing the topping.

Prep
35 min
Cook
20 min
Rest, soak, marinate or chill
60 min
Total
115 min
Servings
6
Difficulty
Medium
Cuisine
Middle Eastern/Lebanese
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Sfeeha. The photograph shows closed triangular sfeeha; this recipe makes open meat-topped rounds.
The photograph shows closed triangular sfeeha; this recipe makes open meat-topped rounds. Representative photograph of Sfeeha. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Dough

Topping

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dough · About 60 min

  1. Knead 400 g plain flour, 240 ml warm water, 5 g instant yeast, 25 ml olive oil, ¾ tsp salt 8 minutes; rise covered 60 minutes.

Top · About 12 min

  1. Mix 450 g minced beef, 150 g onion, minced, 200 g tomatoes, finely chopped, 30 g tomato paste, 30 ml pomegranate molasses, 1 tsp allspice, ½ tsp salt. Divide dough into 12 small rounds and spread meat thinly, pinching a small rim.

Bake · About 20 min

  1. Bake at 220°C / 425°F for 15–20 minutes until bread is golden and meat reaches 71°C / 160°F.

    Check: Look for this result: bread is golden and meat reaches 71°C / 160°F.

Tips

  • Drain chopped tomatoes before mixing the topping.
  • Judge Sfeeha by the texture and doneness signs in its steps. Your pan and heat affect how long Sfeeha takes to cook.

Substitutions

  • Use minced lamb instead of beef.

Storage

  • Cool Sfeeha promptly and refrigerate it covered within two hours. Above 32°C / 90°F, put Sfeeha in the fridge within one hour. Keep Sfeeha at 4°C / 40°F or colder and eat within two days.
  • If Sfeeha contains cream, custard, cheese or meat filling, keep that filling refrigerated. A savoury filled version of Sfeeha must reach 74°C / 165°F when reheated. Serve Sfeeha straight from the fridge if it is a chilled cake.

Make ahead

  • Prepare the measured ingredients for Sfeeha one day ahead. For Sfeeha, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sfeeha on the day of serving.

FAQ

What matters most when making Sfeeha?

Drain chopped tomatoes before mixing the topping.

What can I substitute in Sfeeha?

Use minced lamb instead of beef.

Can I prepare Sfeeha ahead?

Prepare the measured ingredients for Sfeeha one day ahead. For Sfeeha, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sfeeha on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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